Creamy Chicken on Linguine
Creamy Chicken on Linguine
Ingredients
Main
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 6 skinless, boneless chicken breast halves
- 1 (16 ounce) package linguine pasta
- 1 onion, chopped
- ½ cup water
- 1 cube chicken bouillon, crumbled
- 1 ¼ cups heavy cream
- 1 cup grated Parmesan cheese
- ¾ cup milk
- 4 green onions, sliced diagonally into 1/2 inch pieces
- 2 tablespoons chopped parsley, for garnish
Instructions
- 1
Heat butter, olive oil, and garlic in a large sauté pan over medium heat.
- 2
Cook chicken in hot butter mixture until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
- 3
Remove chicken to a plate to cool slightly, then slice diagonally into long strips.
- 4
Reserve butter mixture in the pan.
- 5
Meanwhile, bring a large pot of salted water to a boil.
- 6
Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes.
11 min - 7
Drain and set aside.
- 8
Reheat butter mixture in the pan over medium heat.
- 9
Add onion and sauté, stirring often, until onion is soft but still white.
- 10
Add water and bouillon; bring to a boil and simmer, uncovered, for about 10 minutes.
10 min - 11
Stir in cream, Parmesan cheese, milk, and green onions until sauce is well combined.
- 12
Place linguine in a large bowl.
- 13
Arrange chicken slices in a decorative pattern on top.
- 14
Pour sauce over chicken and around linguine.
- 15
Garnish with parsley to serve.
Chicken
Pasta
Sauce
Assembly
Nutrition
Per serving (based on 8 servings)

